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Eggplant Parmigiana

7.67
Category : General

Yield: 6 Servings

Ingredients (Help):
2 sm Eggplants; unpeeled
-cut into 1/4-in rounds
2 Eggs; lightly beaten
1 1/2 c Bread crumbs
1/2 ts Salt
1/8 ts Pepper
1 Garlic cloves
- peeled and halved
3/4 c Olive oil
20 oz Tomatoes, canned
1/3 c Tomato paste
2 tb Minced basil
1 ts Salt
1/8 ts Pepper
1 c Grated Parmesan cheese
1/2 lb Mozzarella cheese
- thinly sliced

DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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